LAKSA LEMAK (SPICY COCONUT MILK SOUP NOODLES)

      Title: LAKSA LEMAK (SPICY COCONUT MILK SOUP NOODLES)
  Categories: Vietnam, Update
       Yield: 1 Servings
  
       6 ea Sprigs laksa leaves
            -(vietnamese mint)
       6 c  Water
   1 1/2 c  Thick coconut milk
       1 ea Heaped tablespoon sugar
            Salt to taste
     500 ea (1lb) fresh yellow noodles,
            -cooked and drained
  
   (dried rice vermicelli can also be used or mixed in with noodles) 150g
   (5oz) beansprouts, blanched (remove root ends) 1 chicken breast,
   steamed and shredded 100g (3.5oz) peeled prawns, steamed Spice paste:
   8 red chillies 10 shallots 1 lemon grass 2 cm (0.75in) galangal 0.5cm
   (0.25in) fresh tumeric (1/2 teaspoon powdered tumeric as substitute)
   1/2 teaspoon dried shrimp paste Garnish: 3 sprigs laksa leaves,
   sliced 1 cucumber shredded 3 eggs, cooked as a thin omelette and
   shredded 2 red chillied sliced 2 spring onions, finely sliced 6
   tablespoons sambal belacan 6 small round limes or lemon wedges To
   make soup: Chop and blend spice ingredients into paste, adding oil if
   necessary. Heat oil and gently fry paste for 10 mins stirring from
   time to time. Add laksa leaves and water bringing to a boil. Add
   coconut milk, sugar and salt. Reduce heat and simmer gently uncovered
   for 10-15 mins. To serve: Divide noodles, chicken and beansprouts
   into bowls and top with shredded laksa leaves. Pour soup on top and
   add a little cucumber, egg strips, chillies and spring onion. Serve
   with sambal belacan and limes on the side. Laksa Lemak (Spicy coconut
   milk soup noodles)
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